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Tuesday, May 10, 2005

Espresso Caramels

In a medium heavy-bottom saucepan, add the cream, espresso powder and salt. Bring the mixture almost to a simmer - you are looking for bubbles to form around the edges. Stir in the honey and increase the heat to bring the mixture to a boil. Reduce heat to a simmer and cook, stirring constantly, until the mixture reaches around 258 degrees on a candy thermometer - roughly 15 to 20 minutes. Remove from the heat.

Carefully pour the mixture into a heat-safe bowl and place it in the refrigerator until the caramel begins to thicken, about 15 minutes. Scoop the somewhat cooled mixture onto a baking sheet lined with parchment paper. Set aside and let cool completely before cutting. Once cut, wrap the individual caramels in parchment or wax paper and store in a cool place (can be refrigerated as well).

Depending on the size you cut the caramel into, it should make roughly 24 pieces.

They are beautiful! I had hoped to make fleur de sel caramels to give away and still haven't had a chance. Maybe I'll try these instead on the weekend. And, yes, I'd like to know where you got those adorable papers from, too.

I had hoped the wrappers might be available online, though I did not find anything when I looked. For anyone interested, this year Williams Sonoma does have red polka dot wax paper. I bought some a few years ago when they had red and green polka dot wax paper and will use that, but those holly berries sure are cute

needed more details! I just made after never making caramels before so I was confused about what to do like.. in a medium pan, I needed to use a tall one so my candy Thermometer would stand..and then I didn't know what do do when you were to reduce to a simmer and cook..until reaching 258 degrees, it never came close to this at a simmer so I had to turn it up to past medium heat.. and how long is the mixture suppose to stay at 258 degrees, fifteen to twenty minutes or is that total cook time? I got a 9x13 out and that was way too big so maybe an 8x8 dish? Why pour it into a bowl and then your prepared dish..why not directly into the dish? I'm obviously a novice!